The seeds of the dock plant pair beautifully with the rye flour for a delicious, crispy, nutty-tart cracker that is great alongside rich creamy cheeses and sweet dried apricots (or other fruit). The below recipe makes about 36 2-inch crackers, depending on how thinly you roll out the dough. 

Ingredients:
1/2 cup toasted dock seeds 
3/4 - 1 cup rye flour 
1/4 teaspoon sea salt, plus more for sprinkling 
1 tablespoon grapeseed oil, plus more for brushing 
1/2 tablespoon honey 
1/3 cup water 

Instructions:
Preheat your oven to 300 degrees F. In a large bowl, blend together dock seeds, 3/4 cup rye flour, and salt. Stir in grapeseed oil, honey, and water until incorporated. Add more rye flour as needed so dough is no longer sticky, but still moist. 

Divide the dough in half and roll it out thinly on a floured surface (not paper-thin, but "cracker-thin"). Don't stress too much about the thickness - if the crackers are thicker, they'll just take a bit longer to cook. 

Cut crackers into any shape that you like, such as squares, diamonds, or strips, and place them on a baking sheet. Crackers can be close together, as they hold their shape as they cook. Gather the dough scraps, re-roll, and cut as needed. Repeat this with the remaining dough half. 

Brush crackers lightly with grapeseed oil (or rub with fingers), sprinkle with a little more salt, and bake for 15 - 20 minutes. Remove them from the oven and place onto a cooling rack. Store these crackers in an airtight container and enjoy for up to 2 weeks. If you live in a humid environment, the crackers can be re-toasted in the oven. Enjoy!